Methyglyoxal - the science behind the healing properties of MGO™ Manuka Honey

While the unique anti-bacterial properties of Manuka honey have been known for decades, it was not until 2006 that the compound in Manuka honey responsible for such properties was identified by German scientists.

Professor Thomas Henle

A research team led by Professor Thomas Henle, head of the Institute of Food Chemistry at the Technical University of Dresden, discovered naturally-occurring Methylglyoxal (MG) is the dominant constituent in Manuka honey that is almost exclusively responsible for its reliable anti-bacterial properties.

The team tested more than 80 honeys from around the world.  The level of Dietary Methylglyoxal in them did not exceed 7 mg/kg. They found MG levels in some New Zealand Manuka honeys varied from 30mg to as high as 700 mg/kg, more than 70 times higher than in ordinary honey. 

The research showed pure Manuka honey has extremely high concentrations of naturally occurring Methyglyoxal.

If Manuka honey has low levels or no Methylglyoxal, it is a natural or manufactured blend of Manuka with other honeys.

Using an agar diffusion assay on Manuka and other honeys, the researchers identified the anti-bacterial strength of the honeys and found they were directly related to the concentration of Methyglyoxal, as defined by HPLC (high performance liquid chromatography) testing.

Professor Thomas Henle demonstrated that Manuka honey should contain at least 100mg/kg of Methylglyoxal to reliably inhibit bacteria such as Staphylococcus Aureas and E.coli.

Methylglyoxal is naturally produced in humans, animals and plants during the conversion of glucose.

Medical researchers have found Methyglyoxal has potential to act specifically against malignant cells in the body. Early research has shown Methyglyoxal has a significant curative effect on animals affected by a wide range of cancers.